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Friday, April 29, 2016

Spicy and Tangy Egg Masala Curry

Egg Special!

Today I will be sharing a great tasty dish for your Sunday brunch or lunch. It is my husband's excellent recipe. I loved the combination of spices and hard boiled egg with tomato sauce. I always keep hard boiled eggs in my fridge to use whenever I am running out of time. Therefore, this dish came out in just 10 minutes. Make this easy egg masala curry for a large gathering with a touch of chopped cilantro. It's an inexpensive and high in protein packed serving dish. 

Spicy and Tangy Egg Masala Curry

Spicy and Tangy Egg Masala Curry

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients:
2 boiled and peeled eggs
2 tablespoons of cooking oil
1 cup tomato puree
1 medium size, finely chopped onion
1 teaspoon garlic paste
1 teaspoon ginger paste
1 bay leaf
1 cinnamon stick
5 black peppercorns 
4 cloves
1 tablespoon red chili powder
1/2 tablespoon turmeric powder or haldi
1 tablespoon coriander powder or dhania powder
1/2 teaspoon garam masala powder
2 tablespoons chopped cilantro or coriander leaves
Salt to taste

Method:
  • In a saucepan, bring water to boil and gently add eggs into the water. When the eggs are in, lower the flame so that the eggs boil in gentle amount of bubbles. Cook for 10 minutes. 
  • Meantime, in another sauce pan, boil water and add 4 medium size washed tomatoes and let them boil for about 5-8 minutes. Once they are done, gently peel away the skin of tomatoes and blend it well into a fine paste or tomato puree.
  • Once the eggs are finished cooking gently drop them into ice water for about 3-5 minutes. Now, gently give them several taps on your countertop so that the shell peels off easily.
  • After peeling, you can store eggs in refrigerator for maximum 5 days and enjoy using them in sandwiches, salad or egg curry whenever you want!
  • In a pan, heat cooking oil on a medium flame. Now add 1 bay leaf, 1 cinnamon stick, 5 black peppercorns, 4 cloves and let it fry for 1 minute until fragrant. Add finely chopped onions and cook until it start to turn golden brown in color. Stir occasionally.
  • Add tomato puree, 1 teaspoon ginger paste, 1 teaspoon garlic paste, half teaspoon salt, 1 tablespoon chopped cilantro or coriander leaves and cover the pan. Let it cook on a low flame for about 3 minutes to deepen the flavors.
  • Now add 1 tablespoon red chili powder, 1/2 tablespoon turmeric powder or haldi, 1 tablespoon coriander powder or dhania powder, 1/2 teaspoon garam masala powder and salt to taste. Mix the masala properly and cook for 1 minute. When the oil separates from the mixture, gently add boiled and sliced eggs. Add half cup of water and cover the pan, Cook for 5 minutes on a medium flame. 
  • Adjust the seasoning and salt. Garnish with chopped cilantro or chopped coriander leaves and Serve hot with roti or pulav.
I hope now you know how to perfectly hard boil eggs in an easy way so that they come out beautifully each time. 


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Wednesday, April 27, 2016

Veg Version of Healthy Pizza - Semolina Pancake | Uttapam Recipe

Growing up in a multicultural Mumbai township meant I was well exposed to different cultural cuisines of India. One of the famous, appreciated and addicted cuisine in Mumbai comes from the roots of south india. Apart from poha and upma, south indian food like idli, medu wada's, dosa and different type of savory pancakes are highly favorable variety of breakfast food choices of the Mumbaikar's. 

During the pre-teen years, I was a south indian food hater, but later on knowing its health benefits I fell in love with white food. South Indian cuisine is predominately made up of rice, lentils or semolina with less oil and spices. They prefer to compliment the combination of coconut and rice dishes with sambar. Sambar is basically a lentil based vegetable stew cooked in a slow cooker with lots of veggies like eggplant, drum sticks and my favorite pumpkin. Mama used to make the sambar and coconut chutney or sauce every time we had an idli or dosa menu at dinner. Idli is a yummy steam cake made up of rice and lentil batter, it is soft and fluffy Indian dish. If you prepare idli batter a day earlier than it is a less than 8-10 minute instant lunch or snack. Idli is considered as one of the healthiest and nutritive food for breakfast and as being an oil-free recipe it is advisable to count such recipe's in our diet chart. 

Monday, April 25, 2016

Simple Bottle Gourd Curry/ Lauki Ki Sabzi

Call it lauki or bottle gourd - in gujju we go by the name of "dudhi", it's a staple veggie cooked regularly at my Mom's place. Papa favor's to drink lauki juice after his daily morning brisk walk as bottle gourd has low fat and cholesterol level. Growing up in a health conscious family puts a lot of impact in my food intake, I remember a complex set of rules and regulations about eating food from my childhood, we were always instructed to drink boil water & eventually filtered water for this purpose. When we ate out we always bought mineral water, especially at casual and street like food places we weren't allowed to eat salads and fruit chat, maybe because those stuff were likely to be washed with running tap water. We were allowed to gobble down only at trusted places, these set of rules were superior and meant to be followed so that we could protect ourselves from various diseases. I tried to restrict myself from all this food hygiene habits, but during my teenage I tried to drink juices and other yummy street food without letting my parents finding out. But due to my sensitive health issues, I was always instructed to eat simple and dull food with a mere suggestion of spice. 

I always disliked Lauki juice or spinach soup in the mornings so mamma always experimented with these kind of boring vegetable's and always mastered in transforming the recipe that din't even look good but tasted great as well . Lauki is an absolute must have valuable veggie during in summers due to its maximum water content. As we tend to sweat a lot during our workout or day-to-day activities so this green veggie will definitely help our body to cool down.

Today, I will be sharing with you the quick and easy recipe with all the simple ingredients available in your kitchen. One tip mama always gave me is that before you cook bottle gourd or egg plant,  you should always slice a little piece and taste it, if it is bitter in taste then avoid to cook otherwise your lauki juice or any other curry recipe can be a waste due to its bitter taste. Try this nutritive vegetable recipe and share your comments with us!

Simple Bottle Gourd Curry/ Lauki Ki Sabzi Lauki recipe, bottle gourd recipe, lauki sabzi thehoggerz.com

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients:
1 cup Lauki or Bottle gourd
1/2 cup whisk, yogurt
3 tablespoons cooking oil
1 medium size, finely chopped onion
2 large size, roughly chopped tomato 
1 tablespoon garlic paste
3 tablespoons red chili powder or lal mirch
1 teaspoon turmeric powder or haldi
1 tablespoon coriander powder or dhania powder
1 tablespoon cumin powder or zeera powder
1/2 teaspoon mustard seeds or rai
Salt to taste
1-2 cup water

 Method:
  • Wash bottle gourd and peel its skin, chop it into medium size pieces like we normally dice potatoes.
  • In a pan, heat cooking oil under a medium flame, add half teaspoon of mustard seeds or rai and let them pop for a few seconds.
  • Add chopped onions and saute until they turn transparent. Now, immediately add chopped tomatoes and let it cook for 2-3 minutes. You can also add tomato puree instead of chopped tomatoes.
  • Add garlic paste, 3 tablespoons of red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander powder and 1 tablespoon cumin powder. Let the mixture cook until the oil separates from the sides.
  • Add half cup yogurt and chopped lauki or bottle gourd, allow it to cook for a minute or two and mix properly. Add 2 cups of water and bring it to boil. Cover the pan and stir occasionally. You can also add chopped potatoes along with chopped lauki. Let it cook on a medium flame for about 10 minutes.
  • Adjust the seasoning and salt. Initially, add 1 tablespoon of red chili powder if you do not prefer too much of heat in your food.
  • Garnish with chopped cilantro or coriander leaves and Serve hot with steam rice and buttermilk!

Home Made Crispy Chicken Zinger Burger Recipe

Hope everyone is having a great weekend. Today, I will be sharing a light and enjoyable zinger burger recipe. This one is so crispy from the outside and juicy from within making it a worthy kids-friendly meal. Newbies can easily make this cheesy delight chicken burger at home to surprise your mom on this Mother's Day! As I have tried to minimize the ingredients for quick and delicious results. Just few steps like marinating - dipping - coating - frying and you've made a perfect Chicken burger to impress your loved one's.

Sunday, April 24, 2016

How To Make Tangy & Spicy Tamarind Dip/ Chutney

Sauce plays a very important role in adding flavor or texture to a food and specially when if you're hosting a party. Creamy sauce goes well with pasta or any Italian dishes, applesauce can be served with meat chops, spicy sauce tastes great with wraps or rolls and tangy sauce can be a real star if served with right appetizer. If you're crazy behind fried or BBQ chicken, meat or fish, then this sauce is a must try. Serve any veg or non-veg appetizer with this not-so-difficult chutney or sauce.

I remember, I had this with potato cutlets at my Mom's place few month's ago. It was a bit sweet, spicy and tangy. I have twisted this sauce a little bit. You can control its ingredients the way you want. I have made this with a few ingredients and simmer on the stove for less than 25 minutes and your yummy sauce is ready to serve with any of your favorite dishes. It is my husband's topmost favorite sauce so I always prepare and keep it in the freezer as it lasts for almost a week. 

Tangy & Spicy Tamarind Chutney/Sauce

 Tangy & Spicy Tamarind Chutney, Tamarind Sauce, Imli Ki Chutney

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4 persons

Ingredients:
1 cup unseeded, Tamarind
1 cup Water
2 tablespoons Red chili powder
1/2 teaspoon Black salt
1/2 teaspoon roasted Cumin seeds or Zeera powder
Salt to taste

Method:
  • Dry roast zeera or cumin seeds in a frying pan until fragrant, Let it cool and grind it into fine powder. 
  • In a vessel or pan, add one cup of water and bring it to boil.
  • Now add 1 cup unseeded tamarind, 2 tablespoons red chili powder, 1/2 teaspoon black salt, 1/2 teaspoon zeera or cumin powder and salt to taste. Stir well.
  • Simmer over low heat for about 10 minutes and stir occasionally.
  • Once the mixture thickens and tamarind forms paste turn off the flame.
  • Transfer the liquid through a sieve into a bowl and keep pressing the pulp with the help of a spoon. Discard all the leftover fibers from the sieve. Let it cool and store it in the refrigerator.
  • Serve chilled with BBQ chicken, chicken tandoori, BBQ fish, Roasted meat or any smoky dishes. It's simple and tasty combination which can be served along with salads.

You can also add 1 tablespoon of sugar for sweet and tangy taste. My family prefer's tangy and spicy version of tamarind sauce so this dipping is the real star of the menu to die for! To save time, simply make this chutney in 2-3 days advance and freeze it!

One-Pot Peas And Potato Dry Curry / Aloo Matar Recipe

I love potatoes either boiled or merely tossed with few spices. Mama adds potatoes in most of the recipes she makes as potatoes can turn any boring food an enjoyable savory meal. Today, I am going to share mama's recipe of potatoes and green peas curry that I have grown up eating. Mama has always hand-fed me as I had a very bad practice of finishing my college assignments at the last minute, I have also come to realize that I had always ignored food over work due to deadlines and the pressure of multiple projects. She used to feed me when I was busy packing my stuff. Maybe that's the only reason I have always eaten more when hand-fed, the memories of those times bring back the simple pleasures of teenage.

There are times when we are tired of eating lentils and green leafy vegetables at lunch and that is when the hero of recipe "potatoes" gets mingled with green peas. If you're tired of eating non-veg meal, then this dish is for you! Aloo Matar or Potato and green peas curry is cooked in a spicy and tangy seasonings, It's a not a regular recipe prepared with tomatoes or onion sauce, just a touch of spices and a yummy dish is ready to eat. Aloo Matar recipe starts with an aromatic flavor of spices that makes a pleasant appearance with steam rice or chapati. 

Indian food has a reputation for being difficult and time-consuming but my recipe's breaks down into a simple technique with shockingly delicious results. Here's what I have learned so far from my mama's cookbook and this one tastes damn good. Try this delightful dish of potatoes and green peas with handy ingredients that can be served anytime of the day.

One-Pot Peas And Potato Curry / Aloo Matar
aloo matar, potatoes and peas curry, fried aloo matar thehoggerz.com

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 3 persons

Ingredients:
1 cup green peas
1 large size potatoes, avoid peeling its skin and cut them into dice.
2 tablespoons of cooking oil
2-3 tablespoon red chili flakes
1/2 teaspoon coriander powder or dhania Powder
1/2 teaspoon cumin powder or zeera powder
1/2 teaspoon turmeric powder or haldi
1/2 teaspoon cumin seeds or zeera
1 teaspoon raw mango powder or amchur powder 
Salt to taste
1 cup water

Method:
  • Heat oil in a large saucepan over a medium-high heat and add half teaspoon of cumin seeds or zeera and let them pop for a few seconds. As soon as they pop and flavor the oil, all at once add green peas and diced potatoes. Let them fry for about 5 minutes.
  • Now, add 2 tablespoons red chili flakes, 1/2 teaspoon turmeric powder, 1/2 tablespoon of coriander powder, 1/2 tablespoon of cumin powder and salt to taste. Mix until fragrant, for few minutes. Add red chili powder as per your choice, I prefer extra spice in my food so I don't mind extra heat!
  • Now add 1 cup of water, stir and bring it to simmer and cover the lid. Let it cook for about 15-20 minutes under a low-medium flame. Stir occasionally and keep checking the consistency of the liquid. You can add little water if the water has evaporated and the veggies are uncooked.
  • Turn off the flame when the liquid has reduced into a thick stew and all the spices have melted. Adjust the seasoning and salt as needed. Add 1 teaspoon of amchur powder or lemon juice. Garnish with chopped cilantro, optional.
  • Serve hot with Roti, Chapati or Zeera rice.
You can also add cottage cheese, eggplant and drumsticks - any veggies you like. 


Friday, April 22, 2016

Fried Potatoes In Tangy Sauce/ Khatte Aloo Recipe

Everyone loves potatoes from kids to oldies. Potatoes can make a great meal for Vegetarians as they help to fill you up and they taste yummy even if it is spicy, salty, tangy as well as sweet. Eat potatoes with any vegetable or meat, it just blends well. I think it enhances the taste of any meal if served right. I can even eat boiled potatoes sprinkled with salt on it. Maybe I am a higher level of foodie who can even enjoy eating boiled stuff without any spice. That's the way I am and I am sure you too must be enjoying eating crazy stuff which may sound strange to some. But we are hoggerz, we can eat anything we want after all food keeps us happy.

Today's recipe is Khate Aloo which means Tangy Potato. You guys must be thinking what's wrong with me, why am I just focusing on Veg Hoggerz these days!. Well, there is nothing like veg or non-veg as our body needs all the vitamins so why not vegetables. Eat everything possible from non-veg to veg. I can understand not all can eat non-veg because of religion or health issues. But I request Non-veg hoggerz to eat colorful and beautiful vegetables at least once or twice in a week for healthy life.

This recipe is simply the easiest recipe you can make and serve as a snack in just 10 minutes. After a busy and stressful day, If you don't have an excitement and energy in preparing snacks for your family, then try this one and give yourself a break. It is an Indian and Pakistani snack which I had tried in one of the Pakistani restaurant. I have minimized the ingredients and twisted it with spicy flavor. If you have leftover tamarind pulp or boiled potatoes, then simply toss them together and serve it in a big bowl with chopped cilantro.

Fried Potatoes In Tangy Sauce/ Khatte Aloo Recipe

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Serves: 2 persons

Ingredients:
1 tablespoon Cooking oil
3 large size boiled, peeled and chopped Potatoes
Water for boiling potatoes and for tamarind pulp preparation
1 cup Tamarind pulp
3-4 tablespoons Chili flakes
1/2 teaspoon Cumin seeds
1 tablespoon roughly chopped Cilantro or coriander leaves
Salt to taste

Method:
  • In a pan, add 4 cups of water and bring it to boil. Add 3 washed potatoes and let them boil for 10 minutes. Keep checking them by using a fork. If the fork comes out easily, then the potatoes are done. Turn off the flame and remove them in a plate. Peel them and slice them into large pieces. 
  • In another pan, boil 1 cup of water and add unseeded tamarind and let it boil for 5-8 minutes until the liquid thickens. Now, turn off the flame and transfer the liquid into a bowl through a sieve. Keep pressing the tamarind fiber with the help of the fork so that all the tamarind pulp gets separated from the fiber into the bowl. Discard the fiber and keep the tamarind pulp aside.
  • I always use leftover tamarind chutney or sauce in Khate Aloo as it saves a lot of time. You can even boil potatoes and refrigerate it 2-3 days earlier so that you can make this snack in 10 minutes. This is how I prepare things in advance!
  • In a pan, heat 1 tablespoon of cooking oil, add half teaspoon cumin seeds or zeera and let them pop for a few seconds. You can also add roasted and crushed cumin seeds or zeera as a substitute.
  • Now add tamarind pulp, 3 tablespoons of red chili flakes and salt to taste. Combine the mixture and fry for a minute. 
  • Now add boiled potatoes, chopped cilantro or coriander leaves and gently mix the boiled potatoes with the pulp mixture. Adjust the seasoning and salt. You can reduce chili flakes and tamarind pulp as per your liking's.
  • Let the potatoes cook in low-medium flame for about 8 minutes. Check occasionally.
  • Remove in a plate and garnish with chopped cilantro. Serve hot.
You can serve it with nachos and believe me it tastes superb! My husband loves it and so do I :) 

Wednesday, April 20, 2016

How To Make Millet Flat Bread/ Bajra Roti At Home

Bajra roti is one of the healthiest roti you can eat during winter's. I personally prefer to eat Bajra roti or Indian flat bread as it helps digestion and promotes heart health. Bajra grain is always added in the diet chart of Indian or Asian houses. It is one of the easiest, fun to make and oil-free form of flat bread that you should give a try. Eat it with meat curry or any dal and vegetable curry, you will simply love the combination. 

Are they gluten-free? Well, yes, these roti's are the best option for gluten-intolerant people. I sometimes make multi-grains roti, jowar roti, makai or maize flour roti and wheat flour roti. Roti or chapati's are a staple food in Indian houses. There is not a single day where we have missed to eat any kind of Indian flat bread with any veg especially mashed eggplant recipe. My mantra is to eat healthy & live healthy. Whatever we eat reflects on our skin. So, always try to eat home-made healthy food!

Let's make this nutritious and hearty Indian flat bread.

Millet Flat Bread/ Bajra Roti

roti, indian flatbread, bajra roti at thehoggerz.com


Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serve: 2 persons

Ingredients:
2 cups Bajra flour or Millet flour
1 teaspoon Ghee
Water for kneading 
Salt to taste

Method:
  • In a big bowl, add 2 cups of Bajra or millet flour, 1 teaspoon of ghee, salt to taste. Mix properly.
  • Slowly add lukewarm water and knead bajra flour into a smooth dough.
  • Always note that, If your dough is hard or dry then add little water and knead well. And if the dough is sticky which means you have added alot of water while kneading then add dry bajra flour and knead into a smooth and soft dough.
  • Meanwhile, heat the frying pan.
  • Make medium size balls out of dough and use plastic sheets for making the job easy. Simply brush oil on the plastic sheet and place one dough ball in the center of the plastic sheet. Now, put another plastic on the top of the dough balls. Gently roll the dough in roti. As Millet or Bajra dough is sticky and delicate, this idea will make rolling easy for you. Bajra or Millet roti should not be so thin otherwise it will break while transferring it on the frying pan.
  • Gently remove or peel the top plastic & lift the roti from the rolling board with the help of left or right palm as per your comfortableness and gently peel the other side of plastic and place it on the hot frying pan.
  • While it is cooking, you can roll on the next Millet or Bajra roti. Always keep checking, or it will burn. Once you see that both the side has brown spots on it you can turn off the flame. 
  • Smeared with little ghee. I prefer oil-free roti. Serve hot with Baigan Bharta, Sarson ka sang, Green leafy vegetables, Meat or Chicken curry.
Do share your comments with us and stay updated with more recipe's.

Tuesday, April 19, 2016

Smoky Baingan Bharta Recipe

Baigan Bharta literally means large, dark purple, pear shaped eggplant that is roasted over a slow flame for a pluppy, soft and aromatic taste and texture. It is spicy, mashed and tangy vegetable dish ideally eaten during winter time. In our house, we prefer to eat this delicious eggplant recipe with bajra or millet roti to intensify its taste!. I am emotionally attached to this recipe, for the reason that it's my Mom's favorite meal. Mama loves to eat this particular recipe with a small white bulb of spring onion salad. She would simply remove the damaged tops and slice them lengthwise finishing with a dash of salt and black pepper. I wish I could make this particular one on Mother's day and surprise her with my astonishing cooking skills. But as it is said, better late than never, right! Knowing my lazy attitude towards cooking have always puzzled and troubled her as some habits are tough to break! But now I think she is a proud mama who is happily browsing a different variety of my yummy recipe's from the city of south Mumbai. 

Monday, April 18, 2016

Make Alfredo Sauce in 10 minutes

Hello Cheese lovers!

When I was a kid, I was only aware of cheese spread & cheese slices that came in a tube or cube packets. I used to start my day by spreading a lot of cheese spread on brown bread with a warm glass of milk. Now a days, we have a lot of variety in cheese like blue cheese, Parmesan cheese, mozzarella cheese, etcetera and how can I forget cheese cream. A lot of cheese variety is available around us, but we don't know exactly how to make full use of it until we taste something different and delicious choice of food at our favorite food corners!

Alfredo sauce was something different that I had never tasted before. Once, I had ordered veg penne Alfredo sauce from an online food restaurant and for me, this sauce was a total hit in veg version. I never knew my love for cheese until I started preparing meals which only started with cheese & ended up with cheese. If you too are a cheese lover then this recipe is totally made for you!.

Saturday, April 16, 2016

Stir Fried Okra /Bhindi Recipe

Vegetables have a lot to do for the betterment of our health. I cannot ignore veggies due to its vitamin content, I can surely survive without any non-veg meals, but I cannot continue to live without veggies. My life feels complete with a daily dose of vegetables, but it's not that I like all types of veggies, I am a cluster bean and okra hater! Unfortunately, these two veggies, especially "okra" is available in year round in Mumbai. For this reason mama tried to cook this selective smooth, bright green and fresh okra every week. She always have presented this green veggie in different taste and look by adding yogurt or buttermilk in her okra recipe's, its white color that blends perfectly with any meal giving a thick and a little sour taste. I like the mild tart taste of yogurt coming from raita or salad, curry or just buttermilk! This little idea of adding yogurt in okra has changed its overall impression.


I think okra is the only veg that is available not only in Mumbai but elsewhere. It's like where ever I go, okra follows! The quick fix when I have nothing in the house for lunch routine, I would simply scrap an avocado onto my piece of bread, "avocado toast" like it was a thing! Or simply spread nutella over a bread!



Now, some time later and many fads in-between, okra is getting in. Okra that happens to be stir fried and served with hot chapati's, say it was lunch and you couldn't be bothered to go out to the store. 

I have made this nice little recipe to have in your back pocket for those days when lunch or dinner needs to be cozy and comforting, but also tasty. This recipe is the quickest, easiest & tasty dish you can pack in your tiffin for lunch. 

The best part is that you don't have to struggle for different ingredients in grocery stores for preparation. All you have to do is, chopped those cute little tomatoes & onions & here you're ready for cooking! This is the best vegetable recipe for me as it turns out effortlessly delicious.

Stir Fried Okra Recipe

Stir Fried Okra, Bhindi Recipe

Preparation Time: 5 minutes
Cooking Time: Less than 20 minutes
Total Time: 25 minutes
Serves: 2 persons

Ingredients:
1 cup chopped Okra or Bhindi
2 tablespoons cooking oil
2 large chopped tomatoes
1 medium size chopped onion
1-2 tablespoon red chili powder
1/2 tablespoon turmeric powder
1 teaspoon cumin seeds powder or zeera powder
1 teaspoon coriander powder or dhania powder
1/2 teaspoon of amchur powder or you can use lemon juice as a substitute of amchur or raw mango powder
Salt to taste.

Method:
  • Clean the okra by washing it properly, Trim the head & tail of okra. Cut down into pieces. You can even slice okra into diagonal pieces to make it look more attractive & presentable.
  • In a pan, heat 2 tablespoon oil & add half teaspoon cumin seeds and let them pop. Add chopped okra pieces and fry them until its stickiness goes away. Fry them for 5 minutes on a medium flame. Turn off the flame and remove the okra on a plate.
  • In the same pan, add 1 tablespoon cooking oil, fry thinly sliced onion until transparent. Now add tomatoes and a pinch of salt. Let it cook on a low flame for 5 minutes. 
  • Add 2 tablespoons of red chili powder, half tablespoon of turmeric powder, 1 teaspoon of dhania powder or coriander powder and 1 teaspoon of cumin seeds powder or zeera powder. Mix well and add bhindi or okra pieces. Add half cup of water and cover the pan. Let it cook for 10 minutes.
  • Turn off the flame. Add chopped coriander, salt to taste and amchur powder or raw mango powder. Mix well and adjust the spices and salt as needed.
  • Remove to a plate and serve hot with roti's or chapatis and mixed salads. A complete meal with rice and dal fry!
Eating everything is so important for our body. Eat healthy and fresh and stay healthy! :)

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Make Tasty Chicken Pickle/ Chicken Achari At Home

I think my meal is always incomplete without a hint of mango and carrot pickle. There is a colony of jars in my kitchen, they come in varied sizes with patterned clip tops and glass surfaces. Achaar, a popular subcontinental pickle is made from vegetables that have been rubbed with spices and salt and is exposed to hot sun to dry. Once they have given up their moisture they are preserved in beautiful glass jars with mustard oil.

When I think of pickle only thing that strikes me is about all manner of sweet and savory ranges of mango, carrot, lemon, and other veggies of pickles and preserves!! Pickle made out of non-veg was something new to me, have you tried pickle using any non-veg item? I did and it had a wining end.

Today I will be sharing with you'll a very yummy, delicious, tasty and different variety of pickle recipe. When we are tired of eating same boring chicken gravy or chicken rice dish I opt for this spice star chicken pickle. Pickled chicken is one of my top favorite recipe in non-veg as it is spicy & tangy in taste. It has a thick gravy sauce where the chicken is cooked in a slow cooker on a low flame so that the chicken becomes tender & moist with full of flavors & aroma. The best part about this recipe is that you can save your time by storing it for 2-3 days & eat it when you want.

If you're a pickle lover then this is a must try recipe. You can use the same spice or masala to stuff those green bell peppers or green chilies to add a different version of salads. I normally stuff green chilies & add it into chicken pickle for extra spice. You can pickle with lamb, meat or chicken - as my family is a chicken lover, I always prefer chicken over anything. This popular dish goes well with chapatis or Indian flat bread & cumin seeds or zeera rice. You can add boiled peas & carrots in your rice for healthy menu. I ate too many spoonfuls with naan. Refrigerate this chicken pickle for 2-3 days, so that surprise guest visit will lead to fuss-free yummy lunch or dinner in no time.

My craving for this dish has just begun ;)

Make Tasty Chicken Pickle/ Chicken Achari At Home

Make Tasty Chicken Pickle, Chicken Achari At Home, Chicken Recipe

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 15 minutes
Serves: 4 persons

Ingredients
4-5 pieces of Chicken
1/2 cup cooking oil
1 cup tomato purée
1/2 cup whisk yogurt
3 Anaheim green  pepper
1 tablespoon red Chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon aniseed
1/2 teaspoon nigella seeds
1/2 teaspoon fenu greek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
3-4 Cloves
1//2 teaspoon ginger powder
1/2 teaspoon garlic powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon lemon juice
Salt to taste

Method:
Step 1
  • In a deep pan, heat oil, add washed chicken pieces, 1 tablespoon ginger paste & 1 tablespoon garlic paste. Sauté until chicken changes its color.
  • Fry chicken for 5 minutes in a medium flame & remove chicken in a plate.
Step 2
  • In the same pan & cooking oil, add tomato purée & a pinch of salt. Let it cook on a low flame for 2 minutes 
  • For tomato purée, boil 2-3 cups of water in a vessel, add 3 juicy tomatoes & let them boil for 10 minutes. You can insert the fork into one of the tomato to check its cooking status. Remove them & Peel the skin of the tomatoes. Chop the peeled tomatoes & add it to a blender. Blend until it forms a fine paste.
  • Now, add 1 tablespoon Red Chili powder, 1/4 teaspoon Turmeric powder, 1/2 teaspoon Aniseed, 1/2 teaspoon Nigella seeds, 1/2 teaspoon Fenu-greek seeds, 1 teaspoon Cumin seeds, 1 teaspoon Coriander seeds, 1/2 teaspoon Mustard seeds, 3-4 Cloves, 1//2 teaspoon Ginger powder, 1/2 teaspoon Garlic powder, 1 tablespoon Ginger paste, 1 tablespoon Garlic paste and salt to taste. Saute for a minute until oil separates from the masala.
  • Add half cup whisk yogurt & mix everything properly. Now add chicken & fry for 2 minutes. Add 2 cups of water & cover the lid. Let it cook for 45 minutes in a medium-low flame until the gravy forms a thick consistency. 
  • Meanwhile, slit Anaheim pepper with the help of a knife and remove the seeds from inside. Fill in the mixture of all the spices with 1 teaspoon of lemon juice. Put anaheim pepper in chicken mixture after 15 minutes of its cooking process. 
  • Adjust the spice and salt once the chicken is done. Serve hot with roti, chapatis or pulav.


Delicious Step by Step Home Made Chicken Pulav Recipe

Chicken pulav for all the carnivorous out there!

This recipe may look like a chinese fried rice but it is completely different in taste. It's delicious recipe with different whole spices & flavors. It doesn't taste like chicken biryani as it is less spicy and easy to make.

This is a popular dish in my family that is prepared frequently as it is super easy compared to Biryani! I have learnt this recipe from various cooking YouTube channels and tried to make it as simple as possible. I have mixed and matched the recipe to extract the taste and flavors, which I experienced in chicken pulav served in the restaurants of Pakistan. My version of chicken pulav consists of mint aroma and extra punch of green chilies as we enjoy spice in our food. You can add red chili powder if green chilies aren’t available in your kitchen.

If you too love rice dishes like we do - this one surely needs to be made once. It is a unique rice recipe as it is cooked only in chicken stock but you can exclude stock if you wish to and replace it with vegetable stock. So you can understand how healthy this delicious one pot meal is.

Chicken Pulav or Pulao

Delicious Step by Step Home Made Chicken And Potato Pulav Recipe

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hours, 20 minutes
Serves: 2-3 persons

Ingredients:
5 Chicken pieces 
2 cup washed and strained Basmati rice
1/2 cup Cooking oil
1 small thinly sliced Onion
1 medium size peeled and chopped potato
1/2 cup roughly chopped onion for chicken stock
1 small size roughly chopped tomato
1/2 cup whisk yogurt
2 tablespoon garlic paste
2 tablespoon ginger paste
3-4 cups of water
1 bay leaf or tej patta
2 cinnamon sticks or dal chini
2 black cardamom pods 
2 green cardamom 
1/2 teaspoon whole black peppercorn
1/2 teaspoon clove
1 small size star anise
Pinch of nutmeg powder
Pinch of garam masala powder
3-4 tablespoons green chilies paste, depends on how spicy you prefer.
2 tablespoon of coriander or cilantro leaves paste
1 tablespoon of roughly chopped cilantro or coriander leaves
Salt to taste

Method:
Step 1:
Wash rice for about 4-5 times and soak them in water for at least half hour before pulav preparation.

Step 2:


  • In a pan, add 3 cups of water, 5 Chicken pieces, peeled & chopped potato, 1/2 cup roughly chopped onion, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 bay leaf or tej patta, 2 cinnamon sticks or dal chini, 2 black cardamom pods, 1/2 teaspoon whole black peppercorn, 1/2 teaspoon clove, 1 small star anise, Pinch of nutmeg powder & salt to taste.
  • Boil for 10-20 minutes on a medium flame until the chicken gets tender.
  • Strain chicken soup or yakhni in a bowl as we will be using it later and keep chicken pieces aside in a plate.
  • In a pan, heat half cup of cooking oil (you can use less oil), add thinly sliced onions and fry them until it changes color to golden brown.
  • Now add roughly chopped tomatoes & a pinch of salt, add half cumin seeds or zeera, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 4 tablespoon of green chilies paste, 2 tablespoon of coriander or cilantro leaves paste. Stir fry for 5 minutes.
  • Add whisk yogurt, 2 green cardamom & cook until tomatoes get tender.
  • Add chicken pieces and mix everything properly. Simmer it for 2-3 minutes.
  • Now add yakhni or chicken soup & stir well. Add washed and soaked rice, pinch of garam masala, salt to taste & stir. Add chopped coriander leaves & close the pot. Cook under low heat for 15 minutes until rice is done.
  • Serve hot with yogurt salad.
Chicken stock or soup is the most important element for preparing chicken pulav so don't skip this step while making chicken pulav. It's quick, easy & healthy non-veg rice dish.


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Delicious Mix Vegetable Pulav

Pulav is an another Asian dish in which rice is cooked in a seasoned broth. It is a popular rice dish around the world that can be prepared using meat, chicken, fish, rice & spices. This fragrant recipe is modified with different types of vegetables instead of any non-veg items.

It's one of the super easy dish because you just have to put all the veggies & ingredients in it and the dish comes out with a surprisingly healthy and tasty meal. Mama also adds grated coconut while steaming the pulav for the wonderful tang of bites and she has always presented the meal with a beautiful blend of yogurt and mint sauce,


Getting your family to eat veggies can be often difficult but believe me this can be a great kid-friendly meal as these veggies are so good & pretty!. Vegetable pulav tastes best with sweet Gujarati kadhi or buttermilk. I love to cook this light & healthy dish once in a week for a healthy gut.

Mix Vegetable Pulav

Delicious Mix Vegetable Pulav recipe, veg rice recipe by thehoggerz.com
Preparation Time: 10 minutes
Cooking Time: Less than 25 minutes
Total Time: 35 minutes
Serves: 2 persons

Ingredients:
4 tablespoon cooking oil (I prefer 3 tbsp Ghee)
2 cups basmati rice
2 medium size, thinly sliced onions
2 small, roughly chopped tomatoes
1/2 cup green peas
1/2 cup diced capsicum
1 medium size peeled and diced Potato 
1/2 cup peeled and diced Carrots
1 teaspoon cumin seeds or zeera
1 teaspoon mustard seeds or rai
4 cloves
1 bay leaf
4 whole black pepper
1 cinnamon 
1 small size, star anise 
1 tablespoon curry leaves
2 green chilies
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
Salt to taste

For Garnishing
1 tablespoon roughly chopped cilantro or coriander leaves
1/2 teaspoon dried pomegranate seeds

Method:
  • In a bowl, add 2 cups of Basmati rice & wash the rice for at least 4-5 times, soak it for 20-30 minutes.
  • In a deep pan, Heat ghee or oil on a medium flame and add 4 cloves, 1 bay-leaf, 4 whole black pepper, 1 cinnamon, 1 small size star anise, 1 tsp cumin seeds & mustard seeds. Let it saute for a minute until fragrant.
  • Add curry leaves, 2 green chilies & chopped onions. Fry everything till onion turns transparent.
  • Now add chopped tomatoes & let it cook for 5-8 minutes on a low flame. 
  • Add 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1 tablespoon cumin powder & half teaspoon turmeric powder once tomatoes are softened.
  • When you see oil separating from the onion-tomato gravy, add 1 tablespoon ginger paste, 1 tablespoon garlic paste & 1 tablespoon green chili paste. Saute well for a minute. You can adjust the spice as per your liking's.
  • Now add chopped carrots, peeled and chopped potatoes and half cup green peas. You can also add a half cup chopped cauliflower, chopped paneer or cottage cheese & boiled soy nuggets and fry them for 5 minutes.
  • Add all the drained rice & chopped capsicum, Fry rice for 2-5 minutes on a low flame. Now pour water, adjust the seasoning and salt. Cover rice & let it cook for 10-15 minutes.
  • Remove it in a plate & Garnish with grated coconut or dried pomegranate seeds & roughly chopped cilantro on top of the pulav. You can also top this meal with roasted veggies and garnish with basil.
  • Serve with Salads, Yogurt raita. I prefer to eat pulav with sweet & tangy curry & mango pickle.

Things that you should know:
  • Add water to rice until it is 1 inch above the top of the rice.
  • Avoid stirring the rice too much while it is cooking otherwise the rice will get very gummy. You can prefer to stir rice & check its texture & taste for only 2-3 times while its cooking. 
  • You can add any type of seasonal vegetables as desired.
  • You can also garnish pulav with dry fruits like chopped almonds, raisins and cashew nuts.

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Quick And Easy Pasta In Alfredo Sauce / Macaroni recipe in Alfredo Sauce

Pasta is a traditional dish of Italy and is widely eaten in Japan, Greece, Sweden, Philippines, India, Pakistan & world-wide. Pasta is available fresh as well as in dried form. Vegetarians can opt for dry pasta as it is mainly made up of flour & water. Pasta is the most versatile dishes I have come across. You can make pasta in various ways using different shapes available in market - Spicy Hot, Sour, Sweet as per your preference.

This one is the easiest pasta dishes I make for my family. I make it at least every week when I need a quick meal and they all love it. With few ingredients and easy trick this recipe will put dinner on the table in just 25 minutes. I always wanted to share this recipe with you'll as this will save a lot of your time in your busy day.

Cooking pasta in this sauce is heaven because its so cheesy, creamy and fully packed with Italian herbs . This rich sauce will just melt pasta in your mouth and only one word will hit your mind with every bite you take & that's Um YUMMY!!

Pasta In White Sauce

Quick And Easy Pasta In White Sauce

Preparation Time: 10 minutes
Cooking Time: Less than 20 minutes
Total Time: 30 minutes
Serves: 2-3 persons

Let's start with the White Sauce preparation:
Ingredients you'll need:
1 + 1/4 cup boiled & cooled Milk
1 tablespoon all-purpose flour or Maida
1 + 1/2 tablespoon Butter 
1/2 teaspoon Chili flakes
1/2 teaspoon Pepper powder
1/4 teaspoon dried Oregano or basil 
Grated cheese - as desired.
Salt - to taste

Method:


  • In a saucepan, add 1 + 1/2 tablespoons butter. Once butter starts melting you can add maida or all-purpose flour & whisk it properly so that there are no lumps in white sauce.
  • In a low flame, add boiled & cooled milk & keep whisking to avoid lumps.
  • Once you see that the sauce has thickened a bit - Add chili flakes, pepper powder, oregano & salt to taste. Adjust the seasoning.
  • Keep whisking until the sauce thickens into a smooth sauce.
  • Add grated cheese as desired.
Pasta Ingredients:
3/4 cup Pasta (any shape - I have used ringed elbow shaped pasta).
1 teaspoon Oil
1/2 tablespoon butter
Grate cheese as desired
Salt to taste

Method:
  • In a deep pan, add 2 cups of water, a teaspoon of oil, 3/4 cup pasta & salt to taste. Cook the pasta until al dente. Make sure that you salt the pasta water generously. I like to follow bee wilson’s rule that states that the water should be as salty as the sea. Drain the pasta and keep it aside.
  • In a pan, heat 1/2 tablespoon butter, add white sauce which we have prepared earlier, boiled pasta & mix it well.
  • You can also add boiled sweet corn, chopped carrots, bell peppers or even boneless chicken if you're a non-veg lover. My family prefers the cheesy taste of pasta so I always avoid veggies or meat items in this recipe. If you are a spicy or herbs lover, you can add chili flakes, oregano or any herbs as per your liking. 
  • Garnish with grated cheese and chopped cilantro or coriander leaves if needed.
  • Serve Hot with garlic bread and cold drinks. You and your kids going to love this one!
Always remember: Do not over cook the pasta, they will become worse. Add little oil while boiling them, this will prevent them from sticking to each other!

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Friday, April 15, 2016

Healthy & Easy-To-Make Mix Fruit Custard

My first sweet recipe on this blog. I am so excited to share this recipe with you'll, well, maybe because, I love fruits!!! After experimenting it many times with few permutations and combination I have FINALLY made it right and delicious..!

It's simple, easy to make, quick & healthy recipe to satisfy your sweet tooth. It's my husband's favorite sweet dish since his childhood, so obviously I have to excel in making this fruit custard with  a few basic ingredients. It's the perfect light fruit dessert for any occasion or party. 

Let me tell you, this fruit dessert is so filling and tasty, whether you want to serve them for breakfast or dessert. Store it for a couple of days, which makes it freezer friendly as well as kids friendly sweet dish. Best dessert recipe for newbies to start with, If your kids run away from eating those fruits simply chop & add them while making this custard. Everyone in my house loves it, I hope you and your kids do too. 

Mix Fruit Custard 

Healthy And Easy To Make Mix Fruit Custard

Preparation Time: Less than 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2 persons

Ingredients:
1/2 Liter Milk
1 cup Milk for diluting custard powder
4-5 tablespoons Sugar as needed
1 bowl diced mix fruits.
5 tablespoons Custard powder


Method:
  • In a bowl, add 1 cup milk and 5 tablespoons of custard powder, Dilute custard powder into the milk to avoid lumps. Mix well and keep it aside.
  • In a pan over a medium heat, bring half liter milk to a boil. 
  • Lower heat and add 4-5 tablespoon of sugar. You can adjust the sweetness per your likings. Stir over medium heat until sugar dissolves.
  • Slowly add custard powder & milk mixture & keep stirring the milk for 2-3 minutes. When the milk consistency changes from thin to thick simply turn off the flame & pour the mixture into a bowl. Leave it for 20 minutes until it comes to room temperature. Refrigerate it so that the consistency of custard becomes thick.
  • Add seasonal mix fruits as per your liking's, I have added diced banana, cherries, apple, pineapple & papaya. You can mix fruits after the mixture come to room temperature & refrigerate until ready to serve. Garnish with pretty fruits & serve chilled.
Try it before summer comes to an end. You can use frozen fruits instead of fresh fruits as a substitute and tell us what you think. 

Delicious Okra/ Bhindi Curry For Veg Hoggerz

I believe you might have tasted curry or kadhi once in your life. Curry is one of the best options for the ladies out there who wants to wrap up cooking, pronto! It is thick, yellowish or white colored dish that is prepared by using yogurt and chickpea flour over a low flame to win a spicy, tangy and flavorful taste. Mama knows numerous ways to make curry look good and taste good. For that, she tries different fusion with simple curry dish for unique and extra piquant results. Mama always aims to create a healthy dish by adding chopped fenugreek leaves, sometimes drumsticks and also onion fritters in curry (kadhi). One of her hit, fit recipe is on my top chart of veg food and that's Okra curry.

Name it Okra, lady-finger or bhindi - This vegetable is one of the most versatile and popular veggie! Okra or Bhindi is mostly available everywhere in America, Asia & Africa at the beautiful displays in vegetable section of grocery stores. Okra is a highly recommended vegetable to fight depression in a natural way. You can make different style of subzi or dish from Okra by giving it different look & taste. One of the type of mouth-watering and a toothsome okra recipe is okra curry or kadhi.

I will be sharing one of my favorite vegetarian dishes "Bhindi curry" that I have always been craving for. I have finally managed to make it exactly like my mom's recipe. Special vegetarian dish that is quick, tangy, spicy & delicious at the same time. Try and Enjoy!

Delicious Okra/ Bhindi Curry



Preparation Time: 10 minutes
Cooking Time: Less than 20 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients
20-25 washed and chopped Okra
Few tablespoons of Cooking oil
1 cup, whisk yogurt
2 tablespoons chickpea flour
1 tablespoon garlic paste 
1 tablespoon green chili paste
4-5 curry leaves or curry patta
1 teaspoon cumin seeds or zeera
1/2 teaspoon mustard seeds or rai
1/2 teaspoon turmeric powder or haldi
2 dried red chili peppers for tempering
1 teaspoon finely chopped coriander leaves or cilantro  
1/2 cup of water
Salt to taste

Let's go Step-by-Step
Method for Okra Preparation:
  • Clean the okra, Wash it properly, Trim the head & tail of okra. Cut down into pieces. You can even slice okra into diagonal pieces to make it look more attractive & presentable.
  • Now, heat the oil in a pan and add 1/2 tablespoon cumin seeds and chopped Okra. Let okra fry uncovered on a medium flame.
  • I always allow okra to cook for 10-15 minutes until it gets a little shrunk in size & becomes slightly darker in color.
  • Once, okra changes its color. Remove it on a plate and leave it aside.

Method for Okra Curry or Kadhi Preparation:


  • In a bowl, add whisk yogurt, 2 tablespoons of chickpea flour, 1 tablespoon garlic paste, 1 tablespoon green chili paste and half teaspoon turmeric powder.
  • Whisk it properly to avoid lumps. Add little water for making a thick paste.
  • Heat 1 tablespoon of oil in the same pan which was previously used in cooking okra.
  • Add 1 teaspoon of mustard seeds or rai & let them pop for a few seconds.
  • Later add 1/2 tablespoon cumin seeds and 4-5 curry leaves & saute for a few seconds until fragrant.
  • On a medium flame, add the entire chickpeas and yogurt mixture, keep stirring the mixture with the help of a spoon or spatula to avoid curdling.
  • Let it boil for 5-10 minutes until you don't see the change in the turmeric color. 
  • Mix all the fried okra into the curry and let it cook for 5-8 minutes.
  • If curry turns too thick, you can add a little bit of water as desired.
Method for Tempering
  • In a small pan, add 1 teaspoon of cooking oil & 2 dried red chili peppers.
  • Let it crackle for a min.
  • Add this mixture into Okra curry & cover the lid for a few seconds.
  • Now, add chopped coriander leaves or cilantro & turn off the flame.
Serve this yummy okra curry with plain rice & buttermilk or you can even eat it with roti or chapatis. 

Try This Delicious Cheese Chicken Popcorn At Home

Popcorn nuggets and cheese gives your taste buds the most satisfying feeling of chicken hors d'oeuvre or evening snacks. Chicken pieces coated with your favorite herbs and spices with a touch of cheese your family will love. As a cheese lover, I tend to try variety of dishes as much as I can. My husband is a chicken freak, he obviously wants to taste something different from the usual dishes. He prefer dishes like pasta, cutlets anything that is bite size and this one is the best finger food goodies for him. Every week I have to plan worth of breakfast, lunch, snacks and supper recipes list for my mains as they are easily jaded with the common cuisine. I think all the ladies out there go through the same scenario as mine.



Try this healthy, quick and easy cheese chicken popcorn recipe at home and I am sure you will forget to order from your favorite food outlets. Check out step by step methods for proper results - I hope I am improving in my photography skills ;)

Cheese Chicken Popcorn

 Try This Delicious Cheese Chicken Nuggets With Cheese

Preparation Time: 10 minutes
Cooking Time: Less than 15 minutes
Total Time: 25 minutes
Serves: 3 persons

Ingredients:
7-8 pieces of boneless chicken, cut into cube shape
1 tablespoon grounded black pepper
1 tablespoon red chili flakes
1 tablespoon oregano
1 tablespoon lemon juice
2 tablespoons cornflour
4 tablespoons wheat flour
Cheese slices or grated Parmesan cheese or cheese powder
1 egg
Salt to taste

Method:
Step 1
In a plate, mix 4 tablespoons of maida or wheat flour, 2 tablespoons of cornflour and a pinch of salt, mix well and keep it aside.


Step 2
  • Wash boneless chicken pieces and cut them into cube shape if possible, In a plate, mix boneless chicken pieces, 1/2 cup whisk egg, 1 tablespoon grounded black pepper, 1 tablespoon red chili flakes, 1 tablespoon of lemon juice and salt to taste. Mix well and leave it for marination for about 15-20 minutes.
  • Now, add 1 tablespoon of oregano into the chicken mixture and mix well. You can also use different herbs as you like.
  • Heat oil in a pan, either shallow fry or deep fry the chicken popcorn, but I prefer shallow frying so I am using a frying pan for frying these cheesy popcorn.
  • Roll the chicken cubes one by one into the cornflour and wheat flour mixture and leave it for frying in a low-medium heat.
  • Before doing this, make sure you fix the small part of cheese slice into the chicken cubes with the help of a knife and your thumb. Simply cut the middle layer of each chicken cube with the help of the knife and gently insert and cover the cuts with cheese slices in it. This twist of chicken popcorn will definitely make you eat more than your normal appetite. 
  • If you don't have time to follow the above step, then you can simply mix 1-2 tablespoon of cheese powder into your wheat flour and corn flour mixture. 
  • Garnish with grated Parmesan cheese and serve hot with tomato ketchup, chili sauce and any dip of your choice.
Hope you like this twist, enjoy cooking this healthy snack at home. You can team up this dish with creamy salads.

Thursday, April 14, 2016

Try This Yummy Minced Chicken With Green Peas

Keema is a popular South Indian cuisine, which means minced meat or minced chicken. Keema is often a canvas for vegetables, often being added is a large chunk of potatoes, but my personal favorites included strips of green bell peppers or shimla mircha and peas! You can also add kidney beans and few Dill leaves.

Basically, Keema is a minced curry of chicken or meat that you can cook with chopped potatoes and even green peas. I usually make kebabs or paratha's from the leftover minced chicken or minced meat curry. My hubby is very fond of this finger licking keema recipe. He hates me adding green peas & potatoes, but the tender & flavorful taste of keema makes him forget about the veggies added into it.

This dish is my first recipe I tried after my marriage. Maybe because all it takes is home-made spices & no extra effort. It is a non-vegetarian Pav bhaji type of dish for me. Keema should always be cooked slowly but believe me it is worth waiting dish. It is the perfect menu for your kids as keema is not so spicy dish. But I make it spicy, you can play with the spices while cooking any type of food!!. My family prefers to eat keema with pav or bun, it also tastes better with chapati, roti or steam rice.

Minced Chicken With Green Peas


Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 20 minutes
Serves: 4 persons

Ingredients:
500 grams washed and minced Chicken 
Half cup or handful of washed green peas or matar
1 large yellow onion, cut into fine half moons
2 medium size peeled and finely chopped tomatoes
4 green chilies
1 tablespoon garlic paste
1 tablespoon ginger paste
1 cup, whisk yogurt or dahi, Avoid to use sour yogurt.
1-2 tablespoon red chili powder
1 tablespoon turmeric powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 teaspoon of garam masala powder
4 cloves
4 black pepper
1 star anise
1 bay leaf
1 cinnamon stick
4 tablespoon cooking oil
4 cups water 
1 tablespoon lemon juice
2 tablespoons roughly chopped cilantro or coriander leaves
Salt to taste

Try This Yummy Minced Chicken With Green Peas

Method:
  • In a deep pan, heat oil, add 4 cloves, 4 black pepper, 1 star anise, 1 bay leaf and 1 cinnamon stick. Let it fry until fragrant. Now add 1 large yellow onion cut into fine half moons and saute until they turn transparent or pink in color.
  • Add roughly chopped tomatoes, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste and a pinch of salt. 
  • On a medium flame, let them cook until the chopped tomatoes turn into a smooth paste. This process of "bhunoing" is essential to bringing out all the flavor of spices and tenderizing the chicken or meat.
  • Now add washed and strain minced chicken, half cup green peas and fry until water evaporated and chicken changes its color.
  • Add 4 green chilies, 2 tablespoon red chilies, 1 tablespoon turmeric powder, 1 tablespoon cumin powder, 1 tablespoon coriander powder and 1 tablespoon salt. Mix well and let it cook for 5 minutes under low-medium flame.
  • Add yogurt and mix. Let it cook for another 5 minutes. Add water and stir. When water starts boiling, cover the lid and cook chicken for 45 minutes-1 hour. Add half teaspoon of garam masala powder and cook for another 5 minutes. You can also add boiled peas when the gravy thicken & cook for 10 minutes.
  • Turn off the flame. Remove this delicious dish on a plate and add chopped cilantro or coriander leaves and a few drops of lemon juice. 
  • Chicken yummy keema masala is ready to eat. Serve it hot with roti or pav. The taste of green peas and chicken will just make you eat more and more.
  • You can also add peeled and chopped potatoes and roughly chopped mint leaves. Adjust the spicy and sour taste by increasing or reducing the dry masala or spices and lemon juice. 
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